Sweet and sour pork is actually a famous dish in our home cooking, it is said that sweet and sour pork began to originate in Jiangsu, nowadays it is more common in Jiangsu, Zhejiang and Sichuan cuisine, because sweet and sour pork is more reddish and oily in color, and also the taste is crispy and sweet and sour, so it is much loved by everyone.

Today, we will introduce two practices for your reference only.

1, first of all, the block of ribs cleaned into the pot, and then pour into the water, add a little wine and ginger to fishy, with a large fire boil skimming blood, and then remove the foam, and then cook for two minutes, and then the ribs fished out of the water to clean, drained water spare.

2, a pot of boiling oil, when the oil is hot, put half a bowl of rock candy, and then stir fry with a small fire sugar color, until the pot of rock candy completely into a golden brown with a lot of bubbles on it.

3, and then the ready ribs into the pot, stir fry evenly and make the ribs color, and then into the green onion, ginger, sesame leaves, oil, soy sauce, vinegar, cooking wine, salt, soybean paste or special ribs sauce, and then continue to stir fry, to be stir-fried evenly and pour into the water, the water is generally not over the ribs.

4, to be large fire after boiling, turn to small fire slowly simmer for about 40 minutes, such as pork ribs stew rotten after using chopsticks to ginger, sesame leaves out, try to stay only pork ribs and simmering broth, then turn on the fire, and then stirring juice, and finally sprinkled with sesame seeds used to increase the aroma and color.

The second way is actually a Han Chinese-Sichuan flavor, with the addition of peppercorns to bring the flavor up a notch. The preparation method is as follows:

The required ingredients are as follows: pork ribs, ginger, garlic, peppercorns, scallions, sugar, salt, balsamic vinegar, chicken essence, cooked sesame seeds (white sesame seeds are the best), and cooking wine.

The production process:

1, first of all, cut the ribs into small sections, and then clean, and then add water to the pot, the ribs first blanch, generally in the blanching can add the right amount of cooking wine, salt, ginger, so that it can be very good to go fishy.

2, pour cooking oil into the pot, and then put the blanched ribs into, and then add the right amount of ginger and garlic. Wait until the ribs are browned, and then fish out with the fried ribs and ginger and garlic to control the oil.

3, leave a small amount of oil in the pan for the ribs, then pour in three tablespoons of sugar and stir-fry slowly over low heat, making sure to keep stirring. When the color darkens and bubbles around, then that's when the sugar is fried.

4, when the pot of fried sugar, immediately after the ready ribs to join the stir. Then all the ribs are coated with the sugar sauce, and then stir-fry constantly over low heat.

5, and then add the water did not exceed the ribs, at this time you can turn to high heat. Add appropriate salt and a small amount of sugar, and then add a tablespoon of vinegar, scallions, peppercorns, with a large fire to boil, then turn to a small fire for stewing.

6, when the pot of soup becomes less, you can properly add chicken essence and drizzle a little vinegar, which can make the soup more sour. Finally, collect the juice on the plate and drizzle with prepared sesame seeds.

Cooking tips:

1, choose pork ribs must be tender pork.

2, must have patience when frying sugar, and to choose a small fire.

3, if you don't like to eat too sour, you can put off less, especially at the end you can not need to drizzle vinegar.